Chicken Croquettes

Have you ever heard of Chicken Croquettes? If you haven’t, don’t worry. They’re similar to chicken nuggets, but fancier. They’re made with pantry staples I already had on hand, and a little bit of patience. Well-seasoned chicken is combined with a creamy sauce, then breaded and fried to golden perfection. If you’ve tried to make chicken croquettes before and they turned into an oozy mess, here is where patience comes in. Make sure to chill the mixture, shape, and freeze them until they’re firm, before breading and frying. This simple make-ahead step keeps them from falling apart and guarantees a crunchy outside every time!

Homemade Chicken Croquettes From Scratch

Chicken croquettes originated in France and derive from the French word croquer, meaning ‘to crunch.’ It was a thrifty way to use up leftovers like chicken, mixed with a thick creamy sauce or bechamel. From there, their popularity spread, especially to Spain. There, croquettes evolved to use other fillings like ham and fish, and sometimes used mashed potatoes instead of sauce, known as croquetas. Now you’ll find a variety of different options, each delicious in its own way.

I kept this chicken croquette recipe pretty classic! You can still use leftover chicken (make sure to finely chop it), but I went with well-seasoned ground chicken. I then make a really quick bechamel sauce, combine the two, and let it cool. After that, the croquettes are shaped and frozen, so they’re not an oozy mess when frying. Once they’re nice and firm, they get breaded and fried. So don’t worry, I didn’t forget the crunch!

Recipe Success Tips

1. Season to taste. The sauce in this recipe for chicken croquettes is actually a version of a bechamel. You start with the butter and flour to make the roux. Then slowly whisk in the milk until thick. I seasoned it with salt, pepper, garlic powder, onion powder, and dried parsley. Feel free to season with any herbs, spices, or seasoning blends you have and love!
2. Spray your hands for easy shaping. You can spray your hands with a nonstick spray to help the chicken mixture stick to you less. It’s still going to get a little messy, though, so just be ready!
3. Make any shape you like! I went with ovals, but you can also shape the meat into cylinders, balls, or patties. Make sure the chicken and sauce mix is chilled for at least 30 minutes so it’s easier to shape.
4. Don’t skip the freezing step. The sauce helps bind and hold the chicken together, but it’s still pretty wet. It’s important to freeze the shaped chicken croquettes so they fry properly and not fall apart.
5. Prep them ahead. To make your life easier, you can also break this recipe into two days. Leave the shaped chicken in the freezer overnight (make sure to cover them once frozen) and then fry them the next day.
6. Shallow frying vs. deep frying chicken croquettes. I like to shallow fry my croquettes. This means they aren’t fully submerged in the oil, and you’ll have to flip the ovals halfway through cooking. Shallow frying saves money on oil, and there’s less to clean up.
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